Brussel Sprouts Recipe
Make Brussel Sprouts Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brussels sprouts
Finish & optional add-ins
Method
Brussels sprouts
Prep
Preheat oven to 425°F (220°C). Rinse the Brussels sprouts under cold water and drain well. Trim the stem ends and remove any yellowed or loose outer leaves. If sprouts are large, halve or quarter them so pieces are roughly uniform in size (about 1/2–3/4 inch).
Season
Place prepared Brussels sprouts in a large bowl. Drizzle with 2 tablespoons extra-virgin olive oil, then sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss thoroughly so each sprout is lightly and evenly coated.
Roast
Spread the Brussels sprouts in a single layer on a rimmed baking sheet with the cut sides down where applicable (this encourages browning). Roast in the preheated oven for 20–25 minutes, stirring or shaking the pan once about halfway through, until the sprouts are deep golden-brown on the edges and tender when pierced with a fork. For extra caramelization, broil on high for 1–2 minutes at the end, watching carefully to avoid burning.
Finish & serve
Finish
Remove the pan from the oven. While the sprouts are hot, drizzle with 1 tablespoon fresh lemon juice and sprinkle with 2 tablespoons grated Parmesan cheese. Toss gently on the baking sheet or transfer to a serving bowl so flavors combine.
Optional add-ins
If using, sprinkle 1/4 teaspoon red pepper flakes for a touch of heat and 1/4 cup toasted chopped walnuts or pecans for crunch. Taste and adjust seasoning, adding a pinch more salt or lemon juice if desired.
Serve
Serve immediately while hot and slightly crisp on the edges. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated in a skillet to restore crispness.